1 unbaked 9-inch deep dish pie shell
2 eggs
1/2 cup all purpose flour
1/2 cup granulated sugar
1/2 cup packed brown sugar
3/4 cup (1-1/2 sticks) butter, softened
1 cup (6 ounces) chocolate chips
1 cup chopped nuts
Sweetened whipped cream or ice cream (optional)

Preheat oven to 325. Beat eggs in large bowl on high speed until foamy. Beat in flour and sugars. Beat in butter. Stir in morsels and nuts. Spoon into pie shell. Bake 55-60 minutes or until knife inserted halfway between outside edge and center comes out clean. Cool on wire rack. Serve warm with whipped cream. NOTE: If using frozen pie shell, thaw completely. Bake on baking sheet and increase baking time slightly.

2-1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter (1 stick) softened
1 cup packed light brown sugar
2 eggs
2 tablespoons milk
1 teaspoon vanilla extract
1-3/4 cups (10 oz. package) SKOR English Toffee Bits, divided
1 cup chocolate chips

Heat oven to 350. Grease a 13 x 9 x 2 inch baking pan. Stir together flour, baking powder, baking soda and salt. In large bowl, beat butter and brown sugar until well blended. Add eggs, milk, and vanilla. Beat well. Gradually add flour mixture, beating well. Stir in 1-3/4 cups toffee bits and chocolate chips. Spread batter in prepared pan. Bake 30-35 minutes or until edges begin to pull from sides of pan. Remove from oven. Immediately sprinkle remaining 1/2 cup toffee bits over surface. Cool completely in pan on wire rack. Cut into bars. Makes about 36 bars.

1-1/2 cups cold half-and-half, light cream or milk
1 package (4 serving size) Jell-O vanilla flavor instant pudding
3-1/2 cups (8 oz.) Cool Whip
1 cup chopped Health Bars
1 prepared graham cracker crust

Pour half-and-half into a large bowl. Add pie filling mix. Beat with a wire whisk until well blended. Fold in whipped topping and chopped candy bars. Spoon into crust. Freeze until firm, about 6 hours or overnight. Remove from freezer and let stand 10 minutes before cutting. Store leftovers in the freezer.

1 package yellow or white cake mix
1 package (16 oz.) frozen strawberry halves, thawed
1 package instant pudding, prepared
1 cup chilled whipping cream
1/4 cup sugar
1/4 cup toasted slivered almonds

Bake the cake in a 13 x 9 pan as directed on package. Cool. Cut cake crosswise in half. Reserve half for another dessert. Cut remaining cake into 8 pieces; split each piece horizontally. Arrange half the pieces in a 2 quart class serving bowl. Pour half the strawberries with syrup over the cake. Spread with 1 cup of pudding. Repeat with remaining cake pieces, strawberries and pudding. Cover; chill at lest 4 hours. In chilled bowl, beat cream and sugar until stiff; spread over trifle. Sprinkle with almonds, and if desired, garnish with fresh strawberries. Spoon into dessert dishes. Makes 8-10 servings.

1 pint strawberries
1 package (4 serving size) instant Jell-O pudding (vanilla flavor)
1 cup sour cream
1/4 cup milk
2 teaspoons grated lemon rind
3-1/2 cups Cool Whip
1 9″ baked pie crust

Combine pudding mix, sour cream, milk, lemon and two cups of Cool Whip in blow. Beat with wire whisk until blended, about 1 minute. Spoon half the filling onto crust; arrange berries, stems down, in filling and press. Top with remaining filling. Freeze 1 hour or chill 3 hours before serving. Garnish with Cool Whip and more berries if desired. From Adrienne Vendig.

Dissolve over low heat until thoroughly melted: 1 large package of chocolate chips and 1 stick of butter. Cool.

In large bowl, mix one large package of pastel tinted miniature marshmallows and one cup walnut meats.

Pour cooled chocolate mixture into marshmallows and nuts and mix well. Butter palms of hands and form a roll. Roll in finely chopped nuts or toasted coconut. Wrap the roll in foil and refrigerate. When firm, slice into cookies.

Beat until creamy 7/8 of a cup of butter or Crisco. Add 4 tablespoons of 10X sugar; stir and blend well 2 cups cake flour, 1 cup chopped nuts and 2 teaspoons vanilla and 1 teaspoon water. Chill four hours. Form into small date-shaped pieces. Bake 10-12 minutes at 400. Roll in 10X sugar as soon as a they are removed from oven. From Mary Albert.

1/2 pound butter
1/2 cup 10X sugar
2 cups flour
1/4 teaspoon salt
1/4 teaspoon baking powder

Preheat oven to 350 degrees. Cream the butter, then gradually add the sugar, beating well. Mix the flour, salt and baking powder together and add to the first mixture, combining thoroughly. Roll out the dough with a rolling pin until it is 1/4 inch thick. Cut into any shape desired. Put on ungreased cookie sheets, prick each cookie with a fork and bake for 20-25 minutes or until they are lightly browned around the edges. Makes about 30 cookies, about 92 calories each. From The Washington Post.

2-1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
6 ounces semisweet chocolate, chopped into 1/4 inch pieces
3/4 cup sugar
3/4 cup packed light brown sugar
1/4 pound room temperature butter
2 large eggs
2 teaspoons pure vanilla extract
3 cups M&M?s peanuts

Preheat the oven to 350. Sift flour, baking soda and salt. Sift onto a large piece of waxed paper and set aside until needed. Heat 1-inch of water in the bottom half of a double boiler over medium heat. With the heat on, place the semisweet chocolate in the top half of the double boiler. Use a rubber spatula to stir the chocolate until completely melted and smooth, about 4-5 minutes. Transfer to 1-quart bowl and set aside.
Place the sugars and butter in a large bowl. Use a wooden spoon to cream the ingredients together until smooth. Add the eggs and vanilla and mix well. Add the melted chocolate and mix well. Add the sifted dry ingredients and thoroughly combine. Add the M&M?s mixing well.

Using 3 heaping tablespoons of dough for each cookie (approximately 3 ounces), portion 6 cookies, evenly spaced, onto each of 3 nonstick baking sheets (this is a hefty cookie, so don?t crowd). Place the baking sheets on the top and center racks of the preheated oven and bake for 14 minutes. Remove from oven and cool to room temperature on the baking sheets, about 30 minutes. Store the cooled cookies in a tightly sealed plastic container until ready to serve.

From the Food Network.

1/2 cup rice
2 cups boiling water
1-1/2 cups milk
2/3 cup sugar
1 teaspoon vanilla extract
2 egg yolks
1 cup hot milk or half-and-half

Simmer rice in boiling water for 5 minutes. Drain. Bring 1-1/2 cups milk to simmering point. Stir in 1/3 cup sugar and add rice. Cover and cook over low heat for 45 minutes or until all the milk has been absorbed. Cool the mixture and stir in vanilla. Beat together the 2 egg yolks and the remaining 1/3 cup sugar until they are creamy. Stir in the hot milk and half-and-half. Cook over low heat until it thickens slightly, but do not let it boil or the egg yolks will curdle. Combine custard mixture and rice. Chill for 4 hours. Sprinkle with cinnamon before serving.